California’s multiple personality disorder has reared it’s ugly head again. The weather, which had been giving us a normal winter for a change, has turned on a dime and we have Santa Ana winds, sunshine and warm temperatures just a day after rain clouds and temperatures in the low 60’s. Ugh! This is really screwing with my pre-planned menus!
Screw it! I planned to make soup for dinner and soup it will be. I don’t care if it’s warm outside or not. If anyone complains they can chill theirs like gazpacho.
Roasted Tomato Soup
- 1 Poblano Chili (Stem and Seed Pod Removed if Desired)
- 6 Large Tomatoes (Hard Stems Cut Out)
- 1 Medium Sweet Yellow Onion (Peeled and Halved)
- 5 Large Carrots (Peeled & Tops Removed)
Preheat oven to 350°F
Place the onion, cut side down, onto an oiled baking pan along with the peeled carrots, the poblano chili and the 6 tomatoes (cut tops up). Tip: For added flavor, I roast my chili with the stem and seed pod in and remove them before throwing into the Vitamix.
Bake for 25-30 minutes or until the tomato skins begin to crack and peel.
Preparation Option 1 – VITAMIX:
If you have a Vitamix with a soup setting like I do (it’s on the Professional Series 750), the steps are simple from here. All you do is throw all of the roasted vegetables into the container, place the lid on securely, turn the dial to the soup setting, depress the start button and wait for the cycle to end when it’s done chopping/blending and cooking the soup.
Preparation Option 2 -Blender or Food Processor and Stove Top:
Place the onion, chili and carrots into the blender/processor container and pulse to chop the vegetables up. Then turn the blender to puree and mix until the vegetables are well chopped. Add the tomatoes 1 at a time blending on high until all are well incorporated. If you run out of room in your container, move 1/2 of your vegetable mixture to the pan you’ll be heating the soup in. When all of the vegetables are blended/pureed, heat in a pan on the stove until warm enough to eat.
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